This was ok. Seemed like all I tasted was the chile powder. It was pretty good the next day to put in tortillas. Probably won't make again or if I did, would have to play with the seasonings.

This was great. Everyone loved it. Nice side dish for just a few ingredients. Only thing I would change is decrease the water a bit - the rice was a bit on the soupy side. That could just be me though - I've never had much luck with rice! Nevertheless, I'll make this one again.

I loved this because it was simple and had great flavor. I made it as a side to the Slow Cooker Chile Verde (on this site) and it was very good. Will probably not need to try any other Spanish rice - this is perfect.

This was very good. The meat was very tender after 6 hours on low and the flavor was great. If I didn't have to make it for my children, I would've put in more heat (my preference). The only thing that I had a problem with was that it was too soupy. That may have been because I had to modify somewhat since I didn't have any green salsa - I only had one can of green enchilada sauce. I also added a can of black beans. But I can't imagine that adding 4 more cans of sauce would've made it any less soupy, just more green. I ended up putting a little cornstarch in it to thicken it up while I continued to cook it with the lid off. I paired it with Best Spanish Rice (from this website). I'll probably make this again but play with it a bit.

This was pretty good. I even did everything wrong and it still turned out good! I used frozen chicken breasts, put in the sour cream at the beginning instead of at the end and used cream of chicken and mushroom instead of celery. I put it over rice and no one complained.

Yum! I followed the advice of one reviewer and used taco seasoning. They tasted a little like JoJos - but better. 40 minutes was just right. My kids and I went wild for this - husband doesn't like potatoes so he doesn't count! This goes in the rotation.

Oh my - this definitely goes in my favorites! I wasn't sure at first with all the different flavors but they worked so well. I think the bacon was the perfect touch. The only substitution I made was I used Provolone cheese instead of mozzarella. Tasted like something from a restaurant and I normally don't say that when there's cream of mushroom soup involved! We put it over rice - delish!

I've been making this for years - it's my comfort food! I usually use two cans of cream of mushroom though and a can of drained green beans. Easy, filling, you get all the food groups - what else could you ask for?

Hmmmm...I'm not sure about this one. I used medium grain rice (what I had on hand) and it turned almost creamy, like what I would think the texture of risotto would be. It was almost bland even with the cheese. And maybe if I'd cut the kielbasa a little bigger it wouldn't have seemed like there was so much of it. I was glad to come across the recipe and it wasn't inedible, just not something I'd make again.

I'd be willing to try this one again because the changes I made might have affected the end product. I used Rotel tomatoes which made it really spicy which I liked but was too hot for others. Also I didn't have enough meat so the cornbread seemed overwhelmingly thick even though I used only half a recipe of Homesteader Cornbread (from this site per another reviewer). So next time I try this I'll make sure to have the right ingredients. It was edible just not the best thing I've eaten.

Yum - I really liked this one. I think the flavor of corn tortillas and eggs just really appeals to me. I changed this up according to what I had on hand - used 14 tortillas instead of 12, used regular onions chopped fine, and didn't include the chilies or pimentos because I used a can of Mexican tomatoes. Will be making again - thanks!

YUM!! I wish I could give this 10 stars! I can't stop eating this bread! The chocolate and orange combination is like a drug or something - addictive! The only thing I changed was to use mini chocolate chips as per other reviews so they didn't sink to the bottom. This is my new zucchini bread recipe - thank you!!

Decent - not the best but it was filling. I think the soup flavor was too strong for me - maybe one can of soup and the rest should be sour cream or something. Only thing I changed was I added peas. Probably won't make this again.

My oh my - this was so good! Made it as written with my own crust and fresh peaches. Only thing I would change next time - drain the juice - it came out very soupy - still good, just didn't hold up even after several hours of cooling. Oh - and I forgot to put the butter on top of the peaches before I put on the top crust but it still came out wonderfully. My husband thinks I'm a genious now - thank you!

This is my all time favorite breakfast/brunch dish - it's like a Denny's Skillet. I've been making it for a couple years now - probably twice a month. I use chopped ham instead of bacon - less mess that way - and I use Southern style frozen hashbrowns and I omit the green pepper - personal preference. Delish!

Pretty good - I had leftover steak so I used it instead of uncooked. Someone suggested caramelizing the onions so I did and that was yummy. I liked the red wine too - added some depth.

This was pretty good. I added a few more veggies to it according to what I had on hand - green onions, a bit of cabbage. Didn't put in as much red pepper flakes (1/2 tsp) because I knew the old ladies at church wouldn't appreciate it too hot! It keeps really well - I've been noshing on it for almost a week. I didn't change the amounts of anything - didn't have too much or too little sauce. I also didn't have any soba noodles (not in my small town grocery!) so I substituted spaghetti noodles. Perhaps I'll make it again someday.

Nice flavor, fairly tender and super simple. I was looking for something not too complicated for steak since for some reason I always overcook it and it turns out dry and tough. Since I don't have a grill I just used my broiler. I cooked them a little longer because we don't care for much red in our meat but I managed to not overcook! I'm making it again tonight!

Oh my goodness - this was sooooo delish! I had to use white wine 'cuz I didn't have any red but you couldn't tell (got that idea from the Balsamic Mushrooms off of this site). Anyway - I ended up using twice as much balsamic in the sauce and did that separately as I had children who don't like vinegar! I then let it reduce quite a bit - a little too much because it became very hard after it cooled - like sticky candy. It was still so good but next time I'll double or triple the sauce just to have extra! I'll be doing this one a lot - it was a wonderful melding of flavors!

I have to laugh at my end result - it was good but as I reread the recipe, I realize I did it all wrong! I didn't even notice the limes at the end which probably would've been tasty! I only had carrots, celery, onion, mushrooms and snow peas for veggies and I ended up doing it like a stir-fry. Since the soy didn't really flavor it enough, I started adding mirin, hoisin and sesame oil to up the taste. Loved the cilantro - wish I would've had some roasted peanuts to sprinkle on with the sesame seeds. So - even though I didn't follow instructions, it turned out great - the whole family liked it. Next time, I'll write it down though!